If you are looking to take your sliders to the next level, these fried chicken sliders are a fun way to do it.
These sliders consist of buttermilk fried chicken, garlic mashed potatoes, and country gravy on a toasted bun. These are perfect to serve as an appetizer for gameday or you can even serve them for dinner. Just leave yourself enough time, as you’ll prepare a few different components.
This recipe gets much of its flavor from the seasoning blend — used in the breading and the country gravy — which is a combination of various spices.
Fried Chicken Sliders Recipe
- Prep Time: 30 minutes
- Marinating Time: 12 hours
- Cook Time: 40
- Total Time: 13 hours 10 minutes
- Yield: 4 Servings 1x
- Category: Appetizer
- Method: Deepfry
- Cuisine: American
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into small strips
- 1 cup buttermilk
- 1 cup flour
- oil for deep-frying
- 1 package slider buns
- butter for toasting
- 2 large potatoes, peeled and cut into chunks
- 1/4 cup butter
- 1/4 cup heavy cream
- 4 garlic cloves
- olive oil
Seasoning Blend
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon cayenne pepper
Country Gravy
- 1/4 cup butter
- 1/4 cup flour
- 1 quart milk
- 1 teaspoon seasoning blend
Instructions
- Marinate chicken overnight. Place the chicken in a bowl with the buttermilk and 1 teaspoon of the seasoning blend. Cover and refrigerate. Let sit overnight.
- Roast the garlic. Preheat the oven to 350°F or 177°C. Place garlic cloves in a small oven-safe dish and toss with olive oil. Bake in the oven for 20 minutes or until the garlic cloves begin to turn light brown. Remove from the oven, cool, then finely mince with a sharp knife.
- Make the mashed potatoes. Place the cubed potatoes into a deep pot. Fill with enough water to cover the potatoes. Bring to a boil. Boil for about 20 minutes or until the potatoes are fork-tender. Drain the potatoes and mash them with a potato masher. Add butter, heavy cream, and roasted garlic while mashing. Cover to keep warm.
- Fry the chicken. Heat oil in a deep-fryer to 325°F or 163°C. Mix 1 teaspoon of seasoning blend and flour into a mixing bowl. Dredge the chicken in the seasoned flour, one piece at a time. Cook the chicken in batches in hot oil until golden brown and fully cooked. The internal temperature needs to be 165°F or 74°C. Drain on a plate lined with paper towels.
- Make gravy. Melt butter in a medium saucepan over medium-low heat. Add flour and whisk. Add the milk, a little at a time, while whisking. Keep whisking for about 10 minutes or until the gravy has the right consistency. Add 1 teaspoon of seasoning blend and whisk in.
- Prep the buns. Split the buns and spread a thin layer of butter onto the cut sides. Place butter side down into a large skillet over medium heat and toast until golden brown on the bottom.
- Assemble. Spread a layer of the mashed potatoes onto the bun bottoms. Top with a piece of fried chicken, a heaping spoonful of country gravy, and the top part of the bun.
Notes
For a super indulgent treat, swap in biscuits for the buns.